Shark-shaped fillets with fries and carrots - photo 1
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Shark-shaped fillets with fries and carrots

Main dishes For Kids Kids' Lunches 80 min Medium 91 wyświetleń ~39.18 PLN - (0)
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Description

Delicate cod fillets breaded and shaped into a fun shark shape, served with homemade baked potato fries and glazed carrots. The dish combines a crispy coating with the soft, juicy interior of the fish, sweet and salty carrots, and golden fries – perfect for kids and family dinner. The recipe includes simple techniques: how to precisely shape the shark, how to properly bread the fish, how to bake fries to make them crispy, and how to prepare shiny carrots. Serve with a wedge of lemon and fresh dill; it also works well as an idea for a children's party thanks to its fun appearance.

Ingredients Used

Ingredients (15)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Cod 480 g
  • Potatoes 5.3 szt. (~800 g)
  • Rapeseed oil 60 g
  • Wheat flour 100 g
  • Breadcrumbs 150 g
  • Butter 30 g
  • Sugar 10 g
  • Carrot 3.8 szt. (~300 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 5 g
  • Thyme 2 g
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~39.18 PLN (9.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the cod out of the fridge and if it is frozen, thaw it slowly in the fridge for a few hours or under cold running water in a tightly sealed package. Pat the fillets dry with a paper towel. Preheat the oven to 200°C (top and bottom heat; if you have a convection setting, set it to 190°C). Prepare baking sheets lined with parchment paper.

Use a plate for defrosting or a bowl with a strainer. Drying prevents excess moisture, which will improve the coating. Preheat the oven for at least 15 minutes before baking.

Fries

2

Wash the potatoes under cold water. Peel them with a vegetable peeler, then cut into fries about 8-10 mm wide (even pieces cook evenly). After cutting, place the fries in a large bowl of cold water and soak for 20-30 minutes — this removes excess starch.

Use a cutting board with a good chef's knife or a slicer. If you don't want to peel, you can leave the skin on after washing — the fries will be more rustic.
3

After soaking, drain the fries and thoroughly dry them on a clean cloth or paper towel (the most important thing is that they are dry). Transfer to a dry bowl, drizzle with canola oil, and sprinkle with 1/3 teaspoon of salt and half of the thyme (distribute evenly). Mix with your hands or a spoon so that each piece has a thin layer of oil.

Drying is key — wet fries will not be crispy. A baking sheet with a rack is best, but a single layer on parchment paper without overlapping pieces will suffice.
4

Spread the fries in a single layer on the baking sheet (do not overlap). Bake in a preheated oven for 35–40 minutes, turning after 18–20 minutes — the fries should be golden and crispy on the outside, and soft on the inside. If your fries are very thin, reduce the time to 25–30 minutes.

Use kitchen gloves to turn the tray. If the oven has a convection setting, set the temperature 10°C lower (190°C).

Shaping the fillets

5

Prepare your workspace: a cutting board, a sharp knife, a piece of baking paper, and a stick or small knife for cutting out shapes. Divide the cod fillets into 4 equal portions of about 120 g each. On the board, shape each portion into an oval (the body of the shark). Then, at one end of each oval, create a gentle cutout in the shape of a tail (a rectangle with a cutout in the middle) and a small triangle on top as the shark's dorsal fin. If the fillet is too thin, stick two smaller pieces together and press with your fingers to form one thicker portion.

Use a sharp, small knife for precise cuts. Do not cut too close to the edges of the fillets — the fish will shrink during baking. You can draw the shape on paper beforehand and place it on the fillet as a template.

Breading

6

Prepare three shallow dishes: one with flour, the second with beaten egg (whisked with a fork), and the third with breadcrumbs mixed with sweet paprika and the remaining salt. First, gently coat each fillet in flour — shake lightly to remove excess. Next, dip in the egg (cover the entire surface with a thin layer), and finally, evenly coat in breadcrumbs, applying a light pressure with your hand so that the coating adheres to the shape of the shark.

Use flat plates or wide bowls to make breading easier. Don't keep the fillet in the egg for too long, so the coating doesn't become mushy. If you want a crunchier coating, use a kitchen brush to brush the top of the tightly breaded fillet with a little oil.

Baking the fillets

7

Place the breaded fillets on a separate baking sheet lined with parchment paper, ensuring they do not touch each other. Lightly drizzle the tops with a bit of rapeseed oil (using a brush or spray) — this will help the coating brown nicely. Put in the oven preheated to 200°C and bake for 12–16 minutes depending on the thickness of the fillet. The fish is done when the coating is golden, and the center easily flakes with a fork and reaches a temperature of about 60–63°C.

Use a kitchen thermometer to check the inside of the fillet; if you don't have one, check with a fork - the meat should be opaque and gently flake apart. Do not overcook the cod - baking takes a short time.

Glazed Carrots

8

Peel the carrots and cut them diagonally into slices about 8-10 mm thick. In a wide skillet, melt the butter over medium heat. Add the carrots and sauté for 1-2 minutes until they are slightly translucent. Add sugar, a pinch of salt, and 2-3 tablespoons of water; reduce the heat to low and cover the skillet. Simmer the carrots for 6-8 minutes until they are tender but still crisp. After removing the lid, increase the heat for 1-2 minutes and stir until the water evaporates and the carrots are coated with a shiny glaze.

Use a wide skillet so that the slices fit in a single layer. If the carrot is very fresh and thin, shorten the cooking time. Keep an eye on it to avoid burning the butter — lower the heat if it starts to foam.

Finishing and Decoration

9

After baking the fillets, remove them from the oven and let them rest for a minute. Arrange on plates: next to a portion of fries and a portion of glazed carrots. Drizzle the fillets with a bit of lemon juice if using. Sprinkle with fresh dill (optional). To create a "shark's eye" — you can use a small peppercorn or a drop of mayonnaise with a black olive next to it as decoration (optional, for kids).

Serve the dish immediately, as the coating is best fresh and crispy. It will be easier for children to eat small portions — you can shape smaller fillets from a larger number of small pieces.

Serving

10

Serve the shark-shaped fillets on plates with fries and carrots. If you like, add a small bowl of yogurt dip (natural yogurt with dill and a pinch of salt) for the kids. Serve immediately — the dish is best when hot.

Use flat children's plates with separated compartments if you want to maintain the shark appearance and portions. You can prepare the dip in advance and serve it separately.

Fun Fact

💡

Cod was a popular fish in the cuisine of Northern Europe; in old cookbooks, it appeared as an easy meal to prepare for families. Shaping dishes into fun forms is a method of encouraging children to eat fish and vegetables.

Best for

obiad rodzinny przyjęcie dla dzieci weekendowy obiad

Tips

🍽️ Serving

Serve immediately when the coating is crispy. For children, you can serve the fillet cut into smaller pieces, and a dip made from natural yogurt with dill and a bit of lemon juice pairs wonderfully with cod. Add a slice of lemon on the plate for adults.

🥡 Storage

Store fillets, fries, and carrots separately in the fridge for up to 24 hours in airtight containers. Breaded fillets lose their crispiness — to restore it, reheat in a preheated oven at 180°C for 6–8 minutes. Reheat fries on a rack in the oven for 8–12 minutes until they are crispy again. Carrots can be reheated in a pan with a little butter.

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